Grilled Steak Tacos with Spicy Slaw

The ingredients in the slaw—cabbage, jalapeños, and onions—are traditional toppings for tacos. Grilling the latter two and then combining the lot creates an intensely flavored, crunchy counterpoint to the spice-rubbed steak.

Ingredients

1-1/2 tsp. pure ancho chile powder

2 tsp. granulated sugar

Kosher salt and freshly ground black pepper

1-1/4 lb. flank steak

1 large red onion, cut into 1/2-inch-thick rounds

1 to 2 medium jalapeños, stemmed

2 Tbs. olive oil

3 cups thinly sliced green cabbage

1 Tbs. fresh lime juice; more as needed

8 corn tortillas

1/2 cup sour cream

Lime wedges for serving

Nutritional Information

Calories (kcal) : 530

Fat Calories (kcal): 210

Fat (g): 24

Saturated Fat (g): 8

Polyunsaturated Fat (g): 2

Monounsaturated Fat (g): 12

Cholesterol (mg): 75

Sodium (mg): 1350

Carbohydrates (g): 41

Fiber (g): 4

Protein (g): 36

Preparation

Prepare a medium (375°F) gas or charcoal grill fire.

Meanwhile, in a small bowl, mix the ancho powder with 1 tsp. of the sugar, 2 tsp. salt, and 3/4 tsp. pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.

Set the onion rounds and jalapeños on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Add the remaining 1 Tbs. oil and toss again.

Put the steak, onions, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they’re just tender, 4 to 6 minutes for the jalapeños and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.

Chop the onions and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.

Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.

Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.